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Topic: smoking wood (Read 7873 times)

Where do you guys usually source your wood, and what do you pay? I went to a new butcher yesterday looking for some pink salt, and they were selling a bunch of different wood varieties. I picked up 2 cuft of pecan wood for $25, it seemed like a reasonable price to me but I'm not sure. The local wood (apple, cherry, etc) was a lot cheaper, $15 for 2 cuft. It's not chunk, it's more like logs. I'll just hack it up with a chop saw to use in the UDS.

I just bought three bags of alder chips from the outdoor kitchen store at $5.95 per bag. Each bag is 180 cubic inches and weighs between 1.5 and 1.7 pounds.I found this site that has pretty much the same thing a bit less expensive, but then there's shipping:www.northwoodssmoke.comI have a lot of citrus in my yard which is nice and much cheaper, but it's hard to chop up.

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Jeff Gladish, Tampa (989.3, 175.1 Apparent Rennarian)Homebrewing since 1990AHA member since 1991, now a lifetime member BJCP judge since 1995

I love the orchard idea, that is an easy hookup on the stuff that grows around here. That's not pecan though. Apple I can get off my own tree, and a few other fruit woods as the trees get older. If I want citrus and other non-local wood though, I'm SOL without a source. Based on what I've seen, $25 for 2 cuft is a reasonable price. I'll have to go back and see what else they have, I need to make more bacon anyway.

Jeeze, I've got more smoking hardwood than I can ever use. I keep my bee hives in a kiawe "forest" where I am encouraged to cut as much deadfall as I can haul away. You guys talk about buying smoking wood by the cubic inch, at obscene prices. I'd send it to you by the cubic yard if shipping costs weren't such a bee itch. Maybe it might be cost effective anyway?

These days when I grill I use an all wood fire most of the time. It takes longer than charcoal, but I enjoy it a whole lot more, and I think the flavors are far superior to charcoal.

Football season is almost upon us! Football season = grilling season!

I see the topic for a new thread...

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There is only one success: to be able to spend your life in your own way.

I live in a mountain forest off hickory trees so that is never a problem. I grow a couple of small citrus trees in my solarium but never used them for smoking. What types of food do they work best with? I'm thinking trout?

Anyone ever try smoking with sassafras? I burned some a couple years ago and I thought the aroma from the wood was very pleasant.

I live in a mountain forest off hickory trees so that is never a problem. I grow a couple of small citrus trees in my solarium but never used them for smoking. What types of food do they work best with? I'm thinking trout?

Anyone ever try smoking with sassafras? I burned some a couple years ago and I thought the aroma from the wood was very pleasant.

Sassafras didn't have the flavor that the smoke indicated.Persimmon on the other hand, was excellent.

Both were used on pork tenderlion.

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Jeff RankertAHA Lifetime MemberBJCP NationalAnn Arbor Brewers GuildHome-brewing, not just a hobby, it is a lifestyle!

I've got all of the maple I can ever use, but the rest of the common trees around here aren't suitable for smoking food. Douglas fir, cedar, that kind of stuff. I might try some juniper next time I prune the trees.

Try talking to some of the local BBQ or wood oven pizza joints in your area. I'm sure they have local sources that they may be willing to recommend. Also try some of the local guys selling firewood. I get all of my smoking wood from a local guy who sells firewood. He happens to also sell hickory, apple, oak and cherry. I can get a stack for $10. A stack is enough for about 5 smokes.